Spicy banana soup

Ingredients for 4 servings:

• 2 shallots
• 2 cm ginger, fresh
• 1 chili pepper(s) (Bih Jolokia chili, available online)
• 4 bananas
• 100 g rice (long grain rice)
• 1 tbsp oil (peanut oil)
• ½ tsp curry powder, hot (garam masala)
• 1 tbsp curry powder, mild
• ½ tsp cane sugar
• 1 liter vegetable broth, hot

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

First of all: This banana soup should definitely not be served to children or anyone who doesn’t like spicy food, as it is incredibly hot. Peel and finely dice the shallots and ginger. Wash the chili, halve it lengthwise, and slice it into thin strips. Peel the bananas and slice them 1-2 cm thick. Heat the oil in a wok and fry the bananas, rice, shallots, curry powder, and garam masala until the shallots begin to brown. Now add the ginger, chili strips, and sugar, stir through, and pour in the hot broth. Cover and let the soup simmer (do not boil!) for about 15 minutes, until the rice is tender.